Smoky Wood-Fired Vegetable Roast

Just because the pizzas are done doesn't mean the oven's work is over. As the flames settle and the heat starts to taper off, that's the sweet spot for browning a pan of vegetables until they're tender inside with a charred, smoky edge you just can't replicate any other way.

Silvia Apilinario @apilinariosilvia

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Ingredients

4 servings

1small butternut squash
1 lbbaby potatoes
3carrots, peeled and chopped into chunks
2bell peppers, cut into large pieces
1red onion, sliced into wedges
3garlic cloves, skin left on
3 tbspolive oil
1 tspsalt
1/2 tspblack pepper
1 tbspfresh rosemary, minced
1 tbspfresh thyme, minced

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Steps

1

Once your pizzas are finished, allow the wood-fired oven to settle down to roughly 500-550°F.
2

Combine the squash, potatoes and carrots with 2 tbsp of the oil, half the salt and pepper, plus the rosemary and thyme. Arrange in one even layer on a sheet pan.
3

In a second bowl, coat the peppers, onion and garlic with the rest of the oil, salt and herbs.
4

When the oven reaches about 500°F, slide in the squash, potato and carrot pan, keeping it clear of direct coal heat.
5

Roughly 15 minutes later, add in the pan with the peppers, onion and garlic.
6

Turn the pans every 8-10 minutes, lifting with a spatula to check the underside and flipping pieces as needed.
7

Continue roasting until everything is soft with light charring, roughly 30-35 minutes overall.
8

Press the garlic out of its skin, mix it through the vegetables, and serve while warm.

Tips

The floor of the oven holds more heat than the surrounding air, so keep an ear out for sizzling and turn your pans often to keep things from burning. For More Recipes : https://www.ilfornino.com/recipes/

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